| Yummy Recipes!
From the recipe book of Amy Law
Chick Soup
Chickpea chicken soup tends to outgrow it's pot before it's done cooking, and gets split into a second pot... as a self-taught cook I'm not sure how to reduce the ingredients proportionally so it doesn't do that. However, it's delicious, and doesn't last long in the house even though we make tons of it.
Ingredients:
7 large chicken breasts
1 can chicken broth
1 bouillon cube (chicken or vegetable)
2 med size onions
3 stalks celery
1 can chickpeas
1 sm bag frozen sweet corn
1 sm container baby russet potatoes
1 lg bag baby carrots
1/2 bottle dry white wine ( we love Boordy's Seyval-Vidal-Chardonnay blend from their Icons of Maryland series)
Lemon juice to taste
Spices (added to taste)
chopped Garlic
celery seed
oregano
bay leaf
paprika
Herbs de Provence
salt and pepper
Marinate the chicken overnight in equal parts soy sauce, lemon, balsamic vinegar, and olive oil.
Start early in the day so your soup will have a long time to simmer and mingle flavors. First, Stir fry the chicken till lightly browned. Add chicken and contents of pan to your largest stew pot with 12 cups of water, chicken broth, bouillon, lemon juice, and a tsp of your spices to start with. Bring to a boil and reduce to a simmer.
(From here on, space out the adding of ingredients every hour or half hour... we add the potatoes and carrots last so they don't completely disintegrate.)
Add your onions and celery, chopped however you like. Continue simmering.
Taste your soup here, and add more of your spices if desired. Then, add your chickpeas and baby corn.
Add your baby potatoes- cut in half or leave whole according to preference. (It's at this point that your soup pot tends to get crowded! split to a second small pot if necessary, and add a little water to the broth of each)
Add your carrots and the wine. Continue to simmer.
As soon as your carrots and potatoes are cooked to your desired tenderness, your soup is ready to serve!
We're hungry for new recipes! Please share yours with us! Send to: dcardona@kreinik.com
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